NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and spread them evenly across the prepared baking sheet.

• 3

  Drizzle half of the olive oil over the vegetables and season with half of the sea salt and black pepper, tossing well to coat.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show light golden-brown charred edges.

• 5

  While vegetables roast, season the chicken breast on both sides with the dried rosemary, dried thyme, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 7

  Lower the heat, add the minced garlic and lemon juice to the pan, and spoon the bubbling sauce over the chicken for 1 minute before serving alongside the roasted vegetables.